The Mai-Kai prides itself in serving each and every dinner cooked to order using only the freshest vegetables and fish, prime meats and a bouquet of exotic spices. The atmosphere of authentic artifacts, tapa cloth, lagoons and tropical island atmosphere complete the true spirit of the South Seas. Our award-winning chefs combine the best of traditional Chinese cooking with modern conveniences to serve a perfect meal each and every time. An open pit grill, Chinese-style ovens, woks and bamboo steamers are used to prepare island specialties - just as though you were there.

HEART HEALTHY ENTREE:Dr. Janet Brill, nutritionist and author of Cholesterol Down: 10 simple steps to lower your cholesterol without prescription drugs is partnering with Mai-Kai to create Heart Healthy menu options to make it easier for diners to enjoy their favorite restaurant and still be able to order healthy things.

PEA PODS WITH ALMONDS (HEART HEALTHY)

Fresh pea pods only need to be washed and trimmed to be ready for cooking, and can be eaten pods and all. They are perfect for stir-fry dishes as their tender sweet crispiness needs little cooking. For this dish, have all of your ingredients ready prior to cooking as it cooks very fast.

1. Heat a wok or large frying pan over high heat until hot.2. Add the vegetable oil and when it is very hot and slightly smoking add the garlic. Stir-fry for 4 - 5 seconds.3. Add the pea pods and stir-fry for another 10 - 15 seconds.4. Add the white wine, salt and sugar and continue to stir-fry for another 20 seconds.5. Sprinkle with the almonds, mix well, and serve at once.

STEAM SNAPPER WITH BLACK BEAN SAUCE (HEART HEALTHY)

The Chinese black beans, should not be confused with the dried black beans used in Western cooking. Black beans can be found in Oriental markets, and are actually fermented soy beans. They have a distinctive and pleasant rich aroma and keep forever in a clean glass jar with a tight fitting lid. If you cannot find fresh snapper fillets, any firm, white fillet will work. You can also use a whole fish, just make 3, deep, diagonal gashes on each side of the fish.

1. Chop the black beans and place in a bowl with the garlic, oyster sauce, sugar, white wine, salt and vegetable oil. Mix well. 2. Take the red pepper and finely chop 1 tspn. Add the chopped red pepper and chopped scallions to the black bean sauce. Slice about 10 - 12 julienne strips of the remaining red pepper and reserve for final garnish. 3. Put the fish on a heat proof plate that can fit inside a steamer. 4. Cover the fish generously with the black bean sauce.5. For steaming use a traditional bamboo steamer, or an electric steamer will work too.6. Place the plate in steamer, over briskly boiling water until fish turns opaque and flakes easily with a fork. About 8 - 10 minutes.7. Remove to a platter and garnish with cilantro, scallion strips and julienne red pepper.

Preparation and Cooking Mix garlic, shallots, sugar, salt, coconut milk and red curry paste in bowl and reserve for later. Heat 1 tablespoon of oil in a wok over medium high heat, add shrimp, scallops and mahi-mahi and stir fry for 1-2 minutes, or until shrimp turns light pink in color. Remove from wok and drain all oil. Place sauce mixture in wok with peppers and onion, cook over medium heat until mixture begins to boil, then add shrimp, scallops, mahi-mahi and baby clams. Simmer for 3-4 minutes until the clams open, then add basil. Makes 4 servings.

FROM THE CLASSIC MARA-AMU TO THE TRADITIONAL SHARK BITE - MAI-KAI HAS THE DRINK TO YOU

Made with only freshly blended syrups and juices, including oranges, grapefruits, pineapple and exotic fruits like kiwi, mango, passion fruit and papaya, the Mai-Kai's tropical drink menu offers something for everyone. With 57 unique concoctions, the bar even takes every guest's individual preference into consideration featuring mild, medium and strong drink selections to choose from. For a real classic, try the MARA AMU drink; Tahitian for "when the wind blows". This is the rum punch the islanders drink when they know they'll be in port for 2-3 days. A traditional sipping drink is the SHARK BITE, made to enhance the flavors of a fine aged rum. Swim fast and hope for the best!

Blend for 15 seconds, adding crushed ice for the last few seconds. Do not over blend, as this is meant to be a "frozen" drink. Garnish with fresh mint leaves and a strawberry. For an added touch, power the mint leaves with a powder sugar. Serve in 16 oz tumbler.